Happy Monday to all!
How was your weekend? I was working nights for all of it so did very little other than work and sleep. The one thing I don’t mind about nights is that it’s a great excuse to be lazy during daylight hours. But then, let’s face it, as things currently stand I don’t need an excuse to be lazy; I just am.
This week we received asparagus in our veg box. And since asparagus is in season for a limited time only, I wanted to use it in a recipe where other flavours wouldn’t drown it out. I could have steamed it but that just felt too boring. So I decided on roasting. I love, love, love roasted vegetables (especially roasted brussell sprouts). That reminds me, my mother-in-law does the best roasted veg. I digress.
This dish is really simple; the kind of dish I love. It’s perfect for an early evening, light supper. It’s even better if you have fresh herbs to hand; but alas I did not so dried herbs it was.
Roasted Primavera Quinoa (serves 1-2)
1 bunch of asparagus
1 green pepper
2 fat cloves of garlic
2 tbsp Extra Virgin Olive Oil (EVOO)
3 tbsp balsamic vinegar
1-2 tbsp italian dried herbs
1/2 cup quinoa
nutritional yeast, to serve
Preheat oven to 180C.
Chop the veg into bite size pieces (including the shallots). Unpeel the garlic but leave in it’s whole state. Put in a large, shallow roasting tin. Pour the EVOO, balsamic, and herbs over and mix altogether so that the veg are coated with the oil and vinegar. Season with S & P. Place in oven and roast for 30-40 mins, checking the veg half way through and giving them a stir.
Whilst the veg is roasting you can prepare the quinoa. I just rinse it thoroughly with running water, and shove it in the microwave to cook in the rice steamer for 15 mins.
Once the quinoa is steamed and the veg is done combine altogether. It’s up to you when you think the veg is ready; some people like the veg just softened, I like them slightly charred. Mix in the nutritional yeast (I use about 1/4 cup), season and drizzle with a little balsamic to taste before plating up. <3
A FODMAP note:
This dish is relatively low in FODMAPs as the majority of the ingredients are low in FODMAPs. The shallots and garlic (high in FODMAPs) are used to flavour the dish and I remove the shallots and garlic before serving to lessen the FODMAP load. However, there will be a small amount of FODMAPs present from the green pepper and asparagus.
Hope your week has started well. x
1 large courgette, sliced and cut into moons
1 red pepper, deseeded and roughly chopped
1 sweet potato, peeled and cut into small chunks
2 tomatoes, chopped into chunks
1 tin of good quality tinned tomatoes
2tsp cajun spice blend
2tbsp olive oil
150g millet, rinsed
1 red onion, finely diced
500ml vegetable stock (a well flavoured one makes a big difference)
2 tsp dried oregano
freshly ground salt and pepper
Pre-heat oven to 170C (fan)
Put all the the vegetables (not including the tinned tomatoes) into a roasting tray. Add the olive oil and cajun spice blend, toss everything together to mix. Roast in pre-heated oven for 1 hour, stirring half way through for even cooking. After an hour, when the vegetables are soft and some are beginning to look chargrilled on the edges add the tin of chopped tomatoes. Return to the oven for half an hour.
25 minutes before the roasted vegetables are ready rinse the millet, and add to a saucepan (on a medium-high heat) with the red onion. Constantly stir until the millet starts giving off a “popped corn” aroma, this should take about 5 minutes. Then add the stock and oregano, bring to the boil, cover and simmer for 25 minutes or until the millet has absorbed all the stock and is light and fluffy. If you want it more al dente then don’t cook for 15-20 minutes or until it has a bit of bite.
Season and serve.
Leftovers for lunch